Marilou’s Casserole

avasmommy — Wed, 18 Nov 2009 17:32:08 +0000

I’m sure when this recipe started out it had a proper name, but I have no idea what it is. I call it Marilou’s Casserole after my beloved late Aunt Marilou who was my second, and sometimes first mom growing up. She made it for us countless times during my childhood. This is grub…good old fashioned comfort food. It’s not pretty, but it’s warm, filling and delicious. Serve with a salad and some warm garlic bread and you have a feast fit for any cold winter night, or anytime you need some food love.

1 lb ground beef
1 28oz can crushed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 can cream of mushroom soup
1 ½ cup uncooked macaroni
2-3 cups shredded cheddar cheese

Brown ground beef, drain. Put back in pan, add the tomato, onion, bell pepper, Worcestershire, and ketchup, salt and pepper to taste. Bring to boil, then turn down heat to medium and let simmer for about 30 minutes.

Meanwhile, cook macaroni until done, pour into casserole dish, and mix with the cream of mushroom soup. Add in meat and sauce mixture, stir to combine and then top with the shredded cheese. Put into 350 degree oven for 30 min, or until mixture is bubbly and cheese is melted.

Chicken Cordon Bleu Mac N’ Cheese

Meghan — Fri, 04 Sep 2009 17:00:17 +0000

This is another one of my “recipes”. I worked off a basic Mac N’ Cheese recipe and added a few of my own twists. So, once again, bear with me when it comes to measurements. A lot of this is me guessing about how much I used of each ingredient. Use more or less of the * items to suit your own tastes.

Ingredients

Chicken:

2 Boneless Skinless Chicken Breasts OR 8 Boneless Skinless Chicken Tenders

1/2 Cup Melted Butter

1 1/2 Cups Italian Seasoned Panko Bread Crumbs

1/2 Cup Shredded Parmesan, Romano & Asiago Cheese

Pasta:

16 ounces elbow Macaroni

1/2 Cup Butter

1/2 Cup Milk

1/2 teaspoon Celery Salt*

1/2 teaspoon Seasoned Salt* (I used Jane’s Krazy Mixed-Up Salt)

1/2 teaspoon pepper*

3 Cups Milk (I used Non Fat, because it’s what I had)

1/2 Cup Heavy Cream**

1/2 Cup Grated Swiss Cheese*

1 Cup Grated Extra Sharp Cheddar Cheese*

1 Cup Cubed Velveeta (I used the 2% kind)*

2 Cups Cubed, bite size Ham

Directions

Chicken:

Preheat oven to 350 degrees.

If using full chicken breasts, cut them into strips. I usually get about 4 strips per breast.

Melt butter in a bowl.

Mix breadcrumbs and cheese in a pie plate (or similar dish).

Dip chicken in butter and then in breadcrumb mixture.

Ensure they are well coated in crumbs and place on a baking sheet you’ve coated with cooking spray.

Bake for 20 – 25 minutes.

Cut into bite size pieces.

Pasta:

Cook Macaroni according to package directions.

Melt butter in a large sauce pot. Add flour and cook, stirring regularly until smooth. About 5 minutes.

Add salts and pepper. Cook 1 minute longer.

Slowly whisk milk into the flour mixture.

Bring to a boil, whisking regularly.

Remove from heat and add the cheeses. Stir until melted.

*TASTE IT* If you want to add more salt, pepper or cheese, do it. It’s quite possible that I used WAY more cheese than I listed above. If you like things spicy, add some cayenne pepper. WHATEVER FLOATS YOUR BOAT*

When the cheese sauce is to your liking, mix in the ham and cooked macaroni.

Spray a 9×13 baking dish with cooking spray and dump the Mac and Cheese in. Put the Chicken on top. Cover loosely with foil and bake for 15 minutes at 350. Remove the foil and cook an additional 5 minutes.

ENJOY!

Eat Drink and Blog » GREAT as Leftovers

Marilou’s Casserole

Chicken Cordon Bleu Mac N’ Cheese

Ingredients

Directions